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Jiang M, Qin W, Zhang S, Zhang G. Water solubility differentiates the impact of tea polyphenols and rutin on the postprandial glycemic response to cooked maize starch. Food Funct 2024; 15:3076-3086. [PMID: 38415328 DOI: 10.1039/d3fo05561b] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/29/2024]
Abstract
Postprandial hyperglycemia is an independent risk factor for cardiovascular diseases, and the impact of tea polyphenols (TP) and rutin, representative phenolic compounds with different water solubilities, on the postprandial glycemic response to cooked normal corn starch (CCS) was investigated. Comparatively, TP (DPPH50 = 0.12 mmol L-1) are more potent than rutin (DPPH50 = 0.50 mmol L-1) in scavenging the free radicals of DPPH, but both TP and rutin inhibited the activity of porcine pancreatic α-amylase (PPA), the major enzyme in starch digestion, with an IC50 of 4.09 mmol L-1 and 2.71 mmol L-1, respectively. However, an in vivo study showed that a significant reduction in postprandial blood glucose was only observed in the presence of rutin, and TP had no effect on the glycemic response to CCS. To find out the underlying mechanism, fluorescence spectroscopy and molecular docking were carried out and they showed that, compared to TP, rutin bound to the active site of PPA with higher affinity and a lower free energy (ΔG) driven by hydrogen bonds and π-stacking, and rutin also greatly increased the viscosity of starch. Collectively, water-soluble TP have a higher antioxidant property and a lower potency to inhibit PPA compared to water-insoluble rutin, and the weaker interaction between TP and PPA, and starch as well might synergistically contribute to TP's ineffectiveness in lowering the postprandial glycemic response, and water solubility linking the molecular structures and functions of phenolic compounds might be the fundamental basis for the observed difference in their biological functions, and water solubility can also be used to enrich specific phenolic compounds for desired functions.
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Affiliation(s)
- Menglin Jiang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China.
| | - Wangyan Qin
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China.
| | - Shengpeng Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China.
| | - Genyi Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China.
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2
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Cui C, Wang Y, Ying J, Zhou W, Li D, Wang LJ. Low glycemic index noodle and pasta: Cereal type, ingredient, and processing. Food Chem 2024; 431:137188. [PMID: 37604009 DOI: 10.1016/j.foodchem.2023.137188] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2022] [Revised: 08/14/2023] [Accepted: 08/16/2023] [Indexed: 08/23/2023]
Abstract
The consumption of noodles with a high glycemic index (GI) can affect health, prompting the need for dietary adjustments to manage abnormal blood glucose levels. This review delves into recent progress in low GI noodles and their potential effect for human well-being. Diverse approaches, encompassing the incorporation of soluble dietary fiber, modified starches, proteins, and plant polyphenols, have shown encouraging outcomes in diminishing the GI of noodles. Furthermore, variations in processing, storage, and cooking techniques can influence the GI of noodles, yielding both positive and negative impacts on their glycemic response. Soluble dietary fiber, protein cross-linkers, and plant polyphenols play a pivotal role in reducing the GI of noodles by hindering the interaction between digestive enzymes and starch, thereby curbing enzymatic activity. Future research spotlighting ingredients, processing methodologies, and the underlying mechanisms of low GI noodles will contribute substantively to the development of functional foods boosting enhanced nutritional profiles.
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Affiliation(s)
- Congli Cui
- College of Engineering, Beijing Advanced Innovation Center for Food Nutrition and Human Health, National Energy R & D Center for Non-food Biomass, China Agricultural University, P. O. Box 50, 17 Qinghua Donglu, Beijing 100083, China
| | - Yong Wang
- School of Chemical Engineering, UNSW, Sydney, NSW 2052, Australia
| | - Jian Ying
- Beijing Key Laboratory of Nutrition & Health and Food Safety, COFCO Nutrition & Health Research Institute, COFCO, Beijing 100020, China
| | - Weibiao Zhou
- Department of Food Science and Technology, National University of Singapore, Singapore 117542, Singapore; National University of Singapore (Suzhou) Research Institute, Jiangsu 215123, China
| | - Dong Li
- College of Engineering, Beijing Advanced Innovation Center for Food Nutrition and Human Health, National Energy R & D Center for Non-food Biomass, China Agricultural University, P. O. Box 50, 17 Qinghua Donglu, Beijing 100083, China.
| | - Li-Jun Wang
- College of Food Science and Nutritional Engineering, Beijing Key Laboratory of Functional Food from Plant Resources, China Agricultural University, Beijing, China.
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3
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Li Y, Niu L, Sun C, Tu J, Xiao J. Comparison of in vitro starch digestibility and structure of matcha-fortified starch vermicelli from different botanical sources. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:7775-7784. [PMID: 37483079 DOI: 10.1002/jsfa.12875] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/15/2022] [Revised: 02/12/2023] [Accepted: 07/22/2023] [Indexed: 07/25/2023]
Abstract
BACKGROUND In a study to explore the utilization of polyphenols in complex digestive systems, starch-based vermicelli was employed as the carrier and matcha (MT) was used as the source of polyphenols. Four percent MT was extruded with A-, B-, and C-type starch of rice, sweet potato, and mung bean to prepared starch vermicelli rice starch vermicelli (RSV), sweet potato starch vermicelli (SPSV), and mung bean starch vermicelli (MBSV), respectively. The multi-scale structure of starch, the digestive kinetics of starch, and the bioaccessibility of polyphenols during in vitro digestion were monitored. RESULTS Matcha did not change the crystal configuration of vermicelli, but increased the relative crystallinity of RSV. Vermicelli with MT possessed a more uniform structure, and the polydispersity index decreased from 3.85-4.89 to 2.56-3.69. However, these structural changes made only a limited contribution to delaying digestion. The detection of polyphenols during digestion revealed that the release of most polyphenols was accomplished in the first 20 min of digestion. The release amount was in the order RSV + MT > MBSV + MT > SPSV + MT, and reached 4.81-5.45 mg GAE g-1 . Correspondingly, the activity of digestive enzyme decreased in the order RSV + MT < MBSV + MT < SPSV + MT. Consequently, MT significantly (P < 0.05) reduced the digestive rate of vermicelli, and the rapidly digested starch and predicted glycemic index of RSV + MT decreased from 71.28% to 56.31% and from 74.68 to 62.86, respectively. The released polyphenols were also the main source of the strong antioxidant capacity of vermicelli with MT. CONCLUSIONS These results provided a theoretical basis for using polyphenols to pursue healthy starch-based food. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Yun Li
- School of Food Science and Engineering, Jiangxi Agricultural University, Nanchang, China
| | - Liya Niu
- School of Food Science and Engineering, Jiangxi Agricultural University, Nanchang, China
| | - Chao Sun
- School of Food Science and Engineering, Jiangxi Agricultural University, Nanchang, China
| | - Jin Tu
- School of Food Science and Engineering, Jiangxi Agricultural University, Nanchang, China
| | - Jianhui Xiao
- School of Food Science and Engineering, Jiangxi Agricultural University, Nanchang, China
- Jiangxi Province Key Laboratory of Tuberous Plant Biology, Jiangxi Agricultural University, Nanchang, China
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Tang P, Zhang S, Meng L, Wang Z, Yang Y, Shen X, Tang X. Effects of different content of EGCG or caffeic acid addition on the structure, cooking, antioxidant characteristics and in vitro starch digestibility of extruded buckwheat noodles. Int J Biol Macromol 2023; 252:126426. [PMID: 37604422 DOI: 10.1016/j.ijbiomac.2023.126426] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2023] [Revised: 07/25/2023] [Accepted: 08/17/2023] [Indexed: 08/23/2023]
Abstract
The effects of different types and content of polyphenol addition on the structure, cooking, antioxidant characteristics and in vitro starch digestibility of extruded buckwheat noodles were investigated in this study. The result showed epigallocatechin-3-gallate (EGCG) was more easily combined with starch to form complex than caffeic acid, and amylose tended to be combined with polyphenols to form more complex. Amylose had a protective effect on polyphenols during extrusion process, which led to a significant increase of polyphenol content and antioxidant activity of extruded noodles. The addition of polyphenol and high amylose corn starch (HACS) improved the cooking quality of extruded buckwheat noodles. The extruded buckwheat noodles with 20 % HACS and 1 % EGCG had the lowest cooking loss of 6.08 %. The addition of EGCG and HACS increased the content of resistant starch and reduced predicted glycemic index (pGI). The noodles with 20 % HACS and 3 % EGCG had the lowest pGI (63.38) and the highest resistant starch (RS) content (61.60 %). This study provides a theoretical basis for the development of low pGI extruded buckwheat noodles.
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Affiliation(s)
- Peiqi Tang
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Shuyi Zhang
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Linghan Meng
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Zhenjiong Wang
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Yuling Yang
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Xinchun Shen
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Xiaozhi Tang
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China.
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Jiang X, Wang J, Li L, Zheng B, Zheng S, Lu X. Microwave-Induced Behavior and Digestive Properties of the Lotus Seed Starch-Chlorogenic Acid Complex. Foods 2023; 12:2506. [PMID: 37444244 DOI: 10.3390/foods12132506] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2023] [Revised: 06/17/2023] [Accepted: 06/26/2023] [Indexed: 07/15/2023] Open
Abstract
The effect of chlorogenic acid (CA) on the dielectric response of lotus seed starch (LS) after microwave treatment, the behavior and digestive characteristics of the resulting starch/chlorogenic acid complex (LS-CA) at different degrees of gelatinization and the inhibition of α-amylase by chlorogenic acid were investigated. The variation in dielectric loss factor, ε″, and dielectric loss tangent, tanδε, of the microwave thermal conversion indicated that LS-CA had a more efficient microwave-energy-to-thermal-energy conversion efficiency than LS. This gelatinized LS-CA to a greater extent at any given temperature between 65 and 85 °C than LS, and it accelerated the degradation of the starch crystalline structure. The greater disruption of the crystal structure decreased the bound water content and increased the thermal stability of LS-CA compared to LS. The simulated in vitro digestion found that the presence of the LS-CA complex improved the slow-digestion property of lotus seed starch by increasing its content of resistant and slowly digested starch. In addition, the release of chlorogenic acid during α-amylase hydrolysis further slowed starch digestion by inhibiting α-amylase activity. These findings provide a foundation for understanding the correlation between the complex behavior and digestive properties of naturally polyphenol-rich, starch-based foods, such as LS, under microwave treatment, which will facilitate the development of starch-based foods with tailored digestion rates, lower final degrees of hydrolysis and glycemic indices.
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Affiliation(s)
- Xiangfu Jiang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
- Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China
- China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Jianyi Wang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
- Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China
- China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Lanxin Li
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
- Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China
- China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Baodong Zheng
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
- Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China
- China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Shuyi Zheng
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
- China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Xu Lu
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
- Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China
- China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou 350002, China
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Van Thanh H, Phi NTL, Khoi NT, Hoan NX, Van Hung P. Green extraction and biological activity of phenolic extracts from cashew nut testa using a combination of enzyme and ultrasound-assisted treatments. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023. [PMID: 37071066 DOI: 10.1002/jsfa.12641] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/10/2023] [Revised: 04/04/2023] [Accepted: 04/18/2023] [Indexed: 06/19/2023]
Abstract
BACKGROUND A combination of enzymes and ultrasound treatment was employed to extract bioactive compounds from cashew nut testa, a by-product of the food industry. The total catechin, flavonoid, and phenolic content of extracts was investigated together with their biological activity. RESULTS Enzyme and ultrasound-assisted extraction (E-UAE) was performed by incubation with Viscozyme L (20 mL kg-1 of testa powder, v/w) for 60 min before sonication for 40 min. Ultrasound and enzyme-assisted extraction (U-EAE) was carried out using sonication for 40 min before incubation with Viscozyme L (20 mL kg-1 of testa powder) for 60 min. Under appropriate conditions, the total phenolic, flavonoid, catechin, and epigallocatechin gallate content of the extracts from cashew nut testa obtained from a combination method (U-EAE or E-UAE) was significantly higher than that obtained using a single method (EAE or UAE). Extracts of cashew nut testa obtained from E-UAE displayed significantly higher antioxidant and α-amylase inhibitory activity than those from the U-EAE. The E-UAE extract at a concentration of 100 μg mL-1 had a greater impact on the cell viability of MCF-7 after treatment (22% cell viability) than did the doxorubicin (DOX) at 4 μg mL-1 (39% cell viability), and the E-UAE extract at 100 μg mL-1 was considered to be safe for healthy cells because the viability of the bovine aerotic endothelial cells treated with this extract was 91%, which was similar to the DOX treatment. CONCLUSION The extract of cashew nut testa obtained from E-UAE is valuable and promising for the development of anti-inflammatory therapeutic drugs. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Hoang Van Thanh
- Ho Chi Minh City University of Food Industry, Ho Chi Minh City, Vietnam
| | - Nguyen Thi Lan Phi
- Department of Food Technology, Faculty of Chemical Engineering, Ho Chi Minh University of Technology, VNU-HCM, Ho Chi Minh City, Vietnam
- Vietnam National University in Ho Chi Minh City, Ho Chi Minh City, Vietnam
| | - Nguyen Tien Khoi
- Vietnam National University in Ho Chi Minh City, Ho Chi Minh City, Vietnam
- Department of Food Technology, International University, VNU-HCM, Ho Chi Minh City, Vietnam
| | - Nguyen Xuan Hoan
- Ho Chi Minh City University of Food Industry, Ho Chi Minh City, Vietnam
| | - Pham Van Hung
- Vietnam National University in Ho Chi Minh City, Ho Chi Minh City, Vietnam
- Department of Food Technology, International University, VNU-HCM, Ho Chi Minh City, Vietnam
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7
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The α-Amylase and α-Glucosidase Inhibition Capacity of Grape Pomace: A Review. FOOD BIOPROCESS TECH 2023; 16:691-703. [PMID: 36062030 PMCID: PMC9427156 DOI: 10.1007/s11947-022-02895-0] [Citation(s) in RCA: 14] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2022] [Accepted: 08/20/2022] [Indexed: 11/30/2022]
Abstract
The concept of functional foods is gaining more importance due to its role in maintaining a healthy status and preventing some metabolic diseases. The control of diabetes, in particular type-2 (T2DM), could be considered a big challenge since it involves other factors such as eating habits. From the pharmacological point of view, inhibiting digestive enzymes, such as α-amylase and α-glucosidase, is one of the mechanisms mainly used by synthetic drugs to control this disease; however, several side effects are described. For that reason, using bioactive compounds may appear as an alternative without presenting the complications synthetic drugs available on the market have. The winemaking industry generates tons of waste annually, and grape pomace (GP) is the most important. GP is recognized for its nutritional value and as a source of bioactive compounds that are helpful for human health. This review highlights the importance of GP as a possible source of α-amylase and α-glucosidase inhibitors. Also, it is emphasized the components involved in this bioactivity and the possible interactions among them. Especially, some phenolic compounds and fiber of GP are the main ones responsible for interfering with the human digestive enzymes. Preliminary studies in vitro confirmed this bioactivity; however, further information is required to allow the specific use of GP as a functional ingredient inside the market of products recommended for people with diabetes. Graphical abstract
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8
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Zhang J, Li S, Liu X, Sun L. Inconsistency between polyphenol-enzyme binding interactions and enzyme inhibition: Galloyl moiety decreases amyloglucosidase inhibition of catechins. Food Res Int 2023; 163:112155. [PMID: 36596106 DOI: 10.1016/j.foodres.2022.112155] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2022] [Revised: 10/31/2022] [Accepted: 11/15/2022] [Indexed: 11/21/2022]
Abstract
Inhibiting carbohydrate-hydrolyzing enzymes has been considered as an effective approach for controlling starch digestion and postprandial blood glucose level. α-Amylase and amyloglucosidase (AMG) are commonly applied in analysis of starch digestion behaviour. Catechins have been shown with the inhibiting effects on α-amylase. However, the inhibitory activity of catechins against AMG needs to be further studied. Therefore, AMG inhibition of 8 catechins and the mechanisms were studied in this work through substrate depletion, inhibition kinetics, molecular docking, fluorescence quenching, differential scanning calorimetry, and isothermal titration calorimetry. The inhibitory activity of catechins with galloyl moiety (CGMs) was found to be lower than the corresponding catechins without the moiety (Cs). All catechins were anti-competitive inhibitors, indicating that they tended to bind with AMG-starch complex in the digestion system, rather than with AMG directly. Interestingly, CGMs had higher quenching effects on AMG fluorescence than Cs, due to the additional π-stacking between aromatic rings of GM and AMG fluorophores. Also, CGMs had a higher binding affinity to AMG, due to the tendency of GM to AMG active site, although the affinity was much weaker than that of starch to AMG. Besides, catechins did not affect AMG thermostability. Therefore, there was an inconsistency between catechins-AMG binding interactions and the enzyme inhibition because the predominant sites for catechins binding were the non-active sites on AMG-starch complex, rather than the enzyme active ones. Conclusively, inhibition mode should also be considered when evaluating the inhibitory activity of a polyphenol based on the polyphenol-enzyme binding affinity.
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Affiliation(s)
- Jifan Zhang
- College of Food Science and Engineering, Northwest A & F University, China
| | - Shuangshuang Li
- College of Food Science and Engineering, Northwest A & F University, China
| | - Xuebo Liu
- College of Food Science and Engineering, Northwest A & F University, China
| | - Lijun Sun
- College of Food Science and Engineering, Northwest A & F University, China.
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9
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Pająk P, Gałkowska D, Juszczak L, Khachatryan G. Octenyl succinylated potato starch-based film reinforced by honey-bee products: Structural and functional properties. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100995] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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10
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Fujimura Y, Watanabe M, Morikawa-Ichinose T, Fujino K, Yamamoto M, Nishioka S, Inoue C, Ogawa F, Yonekura M, Nakasone A, Kumazoe M, Tachibana H. Metabolic Profiling for Evaluating the Dipeptidyl Peptidase-IV Inhibitory Potency of Diverse Green Tea Cultivars and Determining Bioactivity-Related Ingredients and Combinations. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:6455-6466. [PMID: 35543229 DOI: 10.1021/acs.jafc.2c01693] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/27/2023]
Abstract
There are numerous cultivars of tea (Camellia sinensis L.), but the differences in their anti-hyperglycemic-related effects are largely unknown. The inhibition of the dipeptidyl peptidase (DPP)-IV enzyme plays an essential role in controlling hyperglycemia in diabetes by blocking the degradation of incretin hormones, which is necessary for insulin secretion. In this study, we examined the DPP-IV inhibitory activity of leaf extracts from diverse Japanese green tea cultivars. The inhibitory rates differed among tea extracts. Metabolic profiling (MP), using liquid chromatography-mass spectrometry, of all cultivars revealed compositional differences among cultivars according to their DPP-IV inhibitory capacity. Epigallocatechin-3-O-(3-O-methyl)gallate, kaempferol-3-O-rutinoside, myricetin-3-O-glucoside/galactoside, and theogallin were newly identified as DPP-IV inhibitors. The bioactivity of a tea extract was potentiated by adding these ingredients in combination. Our results show that MP is a useful approach for evaluating the DPP-IV inhibitory potency of green tea and for determining bioactivity-related ingredients and combinations.
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Affiliation(s)
- Yoshinori Fujimura
- Division of Applied Biological Chemistry, Department of Bioscience and Biotechnology, Faculty of Agriculture, Kyushu University, Fukuoka 819-0395, Japan
| | - Mototsugu Watanabe
- Division of Applied Biological Chemistry, Department of Bioscience and Biotechnology, Faculty of Agriculture, Kyushu University, Fukuoka 819-0395, Japan
| | - Tomomi Morikawa-Ichinose
- Division of Applied Biological Chemistry, Department of Bioscience and Biotechnology, Faculty of Agriculture, Kyushu University, Fukuoka 819-0395, Japan
| | - Konatsu Fujino
- Division of Applied Biological Chemistry, Department of Bioscience and Biotechnology, Faculty of Agriculture, Kyushu University, Fukuoka 819-0395, Japan
| | - Mao Yamamoto
- Division of Applied Biological Chemistry, Department of Bioscience and Biotechnology, Faculty of Agriculture, Kyushu University, Fukuoka 819-0395, Japan
| | - Seita Nishioka
- Division of Applied Biological Chemistry, Department of Bioscience and Biotechnology, Faculty of Agriculture, Kyushu University, Fukuoka 819-0395, Japan
| | - Chihiro Inoue
- Division of Applied Biological Chemistry, Department of Bioscience and Biotechnology, Faculty of Agriculture, Kyushu University, Fukuoka 819-0395, Japan
| | - Fumiyo Ogawa
- Division of Applied Biological Chemistry, Department of Bioscience and Biotechnology, Faculty of Agriculture, Kyushu University, Fukuoka 819-0395, Japan
| | - Madoka Yonekura
- Agriculture and Biotechnology Business Division, Toyota Motor Corporation, Toyota-shi, Aichi 471-8571, Japan
| | - Akari Nakasone
- Agriculture and Biotechnology Business Division, Toyota Motor Corporation, Toyota-shi, Aichi 471-8571, Japan
| | - Motofumi Kumazoe
- Division of Applied Biological Chemistry, Department of Bioscience and Biotechnology, Faculty of Agriculture, Kyushu University, Fukuoka 819-0395, Japan
| | - Hirofumi Tachibana
- Division of Applied Biological Chemistry, Department of Bioscience and Biotechnology, Faculty of Agriculture, Kyushu University, Fukuoka 819-0395, Japan
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11
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Modulating the digestibility of cassava starch by esterification with phenolic acids. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107432] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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12
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Effect of Green Tea Powder on Physicochemical Properties and Glycemic Potential of Sponge Cake. J FOOD QUALITY 2022. [DOI: 10.1155/2022/1065710] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Green tea powder (GTP) is rich in polyphenolic compounds, most particularly catechins. The effects of partial replacement of flour with GTP (10, 20, and 30%) on physicochemical properties, glycemic potential, and sensory attributes were investigated. Results showed a significant reduction in the moisture content, volume, and porosity of sample cakes with the increase in the GTP levels (
). The utilization of GTP led to a harder texture and also darker color of sponge cake. The study showed that sponge cakes with good sensory attributes can be produced by the replacement of flour with 10% of GTP. Moreover, the glycemic potential and free radical scavenging activity of sample cakes improved as the GTP replacement increased (
). GTP at 10% replacement level is recommended as it is very effective in improving the antioxidant properties, sensory attributes, and also glycemic potential.
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Lee YE, Yoo SH, Chung JO, Rha CS, Park MY, Lee HJ, Oh JH, Hong YD, Shim SM. Impact of flavonol extracts derived from green tea or targeted flavonols as secondary ingredients on intestinal glucose transport. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:1317-1325. [PMID: 35250057 PMCID: PMC8882555 DOI: 10.1007/s13197-021-05140-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/03/2021] [Accepted: 05/12/2021] [Indexed: 11/28/2022]
Abstract
The purpose of the current study was to examine the effect of adding secondary ingredients such as green tea derived water-soluble polysaccharides (GTP) and flavonol aglycone rich fractions derived from cellulase treated green tea extract (FVN) into catechin rich green tea extracts (GTE) on wheat starch digestion and intestinal glucose transport using in vitro digestion with Caco-2 cells. Co-digestion of wheat starch with GTE (16.88 g L-1) or GTE + GTP + FVN (16.69 g L-1) appeared to promote starch hydrolysis compared to control (15.49 g L-1). In case of major flavonoids, addition of epigallocatechin gallate (EGCG), EGCG + myricetin (M) into wheat starch significantly increased the digestion of starch into glucose. Glucose transport rate decreased by 22.35% in wheat starch + GTE + GTP + FVN (1.39%), while the least amount of glucose (1.70%) was transported in EGCG mixed with M (1% of EGCG) as secondary ingredients among individual flavonoids formulation. It indicated that inhibitory effect on glucose transport was higher in addition of GTE, GTP, and FVN as excipients ingredients rather than targeted major flavonoids. Results from the current study suggest that whole green tea including flavonoid rich fractions could enhance hypoglycemic potential of GTE. SUPPLEMENTARY INFORMATION The online version contains supplementary material available at 10.1007/s13197-021-05140-2.
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Affiliation(s)
- Yeong-Eun Lee
- Department of Food Science and Technology, Sejong University, 98 Gunja-dong, Gwangjin-gu, Seoul 05006 Republic of Korea
| | - So-Hee Yoo
- Department of Food Science and Technology, Sejong University, 98 Gunja-dong, Gwangjin-gu, Seoul 05006 Republic of Korea
| | - Jin-Oh Chung
- AMOREPACIFIC R&D Center, 1920, Yonggu-daero, Giheung-gu, Yongin-si, Gyeonggi-do Republic of Korea
| | - Chan-Su Rha
- AMOREPACIFIC R&D Center, 1920, Yonggu-daero, Giheung-gu, Yongin-si, Gyeonggi-do Republic of Korea
| | - Mi-Young Park
- AMOREPACIFIC R&D Center, 1920, Yonggu-daero, Giheung-gu, Yongin-si, Gyeonggi-do Republic of Korea
| | - Hyun-Jeong Lee
- Department of Food Science and Technology, Sejong University, 98 Gunja-dong, Gwangjin-gu, Seoul 05006 Republic of Korea
| | - Jeong-Ho Oh
- Department of Food Science and Technology, Sejong University, 98 Gunja-dong, Gwangjin-gu, Seoul 05006 Republic of Korea
| | - Yong-Deog Hong
- AMOREPACIFIC R&D Center, 1920, Yonggu-daero, Giheung-gu, Yongin-si, Gyeonggi-do Republic of Korea
| | - Soon-Mi Shim
- Department of Food Science and Technology, Sejong University, 98 Gunja-dong, Gwangjin-gu, Seoul 05006 Republic of Korea
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14
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Lancetti RP, Salvucci E, Paesani C, Pérez GT, Sciarini LS. Sourdough on quinoa and buckwheat gluten‐free breads: Evaluation of autochthonous starter fermentation on bread nutritional and technological properties. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15661] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Romina Paola Lancetti
- Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC) Universidad Nacional de Córdoba (UNC) CONICET Juan Filloy s/n Córdoba 5000 Argentina
| | - Emiliano Salvucci
- Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC) Universidad Nacional de Córdoba (UNC) CONICET Juan Filloy s/n Córdoba 5000 Argentina
| | - Candela Paesani
- Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC) Universidad Nacional de Córdoba (UNC) CONICET Juan Filloy s/n Córdoba 5000 Argentina
| | - Gabriela Teresa Pérez
- Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC) Universidad Nacional de Córdoba (UNC) CONICET Juan Filloy s/n Córdoba 5000 Argentina
- Facultad de Ciencias Agropecuarias Universidad Nacional de Córdoba Argentina
| | - Lorena Susana Sciarini
- Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC) Universidad Nacional de Córdoba (UNC) CONICET Juan Filloy s/n Córdoba 5000 Argentina
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15
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Oh JH, Lee CY, Kim JE, Kim WH, Seo JW, Lim TG, Lee SY, Chung JO, Hong YD, Kim WG, Yoo SJ, Shin KS, Shim SM. Effect of Characterized Green Tea Extraction Methods and Formulations on Enzymatic Starch Hydrolysis and Intestinal Glucose Transport. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:15208-15217. [PMID: 34881881 DOI: 10.1021/acs.jafc.1c05931] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
The purpose of the current study was to investigate the effect of various characterized green tea extracts (GTEs) according to extraction methods on enzymatic starch hydrolysis and intestinal glucose transport. Codigestion of wheat starch with water extract (WGT) or ethanol extract formulated with green tea polysaccharides and flavonols (CATEPLUS) produced 3.4-3.5 times higher resistant starch (RS) than wheat starch only. Its microstructures were changed to spherical shapes and smooth surfaces as shown by scanning electron microscopy (SEM) results. According to Fourier transform infrared (FT-IR) spectra, the absorption peak of O-H stretching was red-shifted in WGT or CATEPLUS. The results confirmed that hydrogen bonds were formed between starch granules and polysaccharides in WGT or CATEPLUS. Intestinal glucose transport subsequently measured after in vitro digestion was mostly suppressed in CATEPLUS. Gene expression of the glucose transporter protein, particularly SGLT1, was significantly inhibited by addition of CATEPLUS (p < 0.05). Results from the current study suggest that co-intake of green tea extracts formulated with green tea polysaccharides and flavonols could be a potentially useful means to delay blood glucose absorption when consuming starchy foods.
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Affiliation(s)
- Jeong-Ho Oh
- Department of Food Science and Biotechnology, Sejong University, 98 Gunja-dong, Seoul 143-747, Republic of Korea
| | - Chan-Yang Lee
- Department of Food Science and Biotechnology, Sejong University, 98 Gunja-dong, Seoul 143-747, Republic of Korea
| | - Jeong-Eun Kim
- Department of Food Science and Biotechnology, Sejong University, 98 Gunja-dong, Seoul 143-747, Republic of Korea
| | - Woo-Hyun Kim
- Department of Food Science and Biotechnology, Sejong University, 98 Gunja-dong, Seoul 143-747, Republic of Korea
| | - Ji-Won Seo
- Department of Food Science and Biotechnology, Sejong University, 98 Gunja-dong, Seoul 143-747, Republic of Korea
| | - Tae-Gyu Lim
- Department of Food Science and Biotechnology, Sejong University, 98 Gunja-dong, Seoul 143-747, Republic of Korea
| | - Su-Yong Lee
- Department of Food Science and Biotechnology, Sejong University, 98 Gunja-dong, Seoul 143-747, Republic of Korea
| | - Jin-Oh Chung
- AMOREPACIFIC R&D Center, 1920, Yonggu-daero, Giheung-gu, Yongin-si, Gyeonggi-do 17074, Republic of Korea
| | - Yong-Deog Hong
- AMOREPACIFIC R&D Center, 1920, Yonggu-daero, Giheung-gu, Yongin-si, Gyeonggi-do 17074, Republic of Korea
| | - Wan-Gi Kim
- AMOREPACIFIC R&D Center, 1920, Yonggu-daero, Giheung-gu, Yongin-si, Gyeonggi-do 17074, Republic of Korea
| | - Soo-Jin Yoo
- Bolak Company Ltd., 720-37, Chorok-ro, Yanggam-myeon, Hwaseong-si, Gyeonggi-do 18628, Republic of Korea
| | - Kwang-Soon Shin
- Department of Food Science and Biotechnology, Kyonggi University, 154-42 Gwanggyosan-ro, Yeongtong-gu, Suwon-si, Gyeonggi-do 16227, Republic of Korea
| | - Soon-Mi Shim
- Department of Food Science and Biotechnology, Sejong University, 98 Gunja-dong, Seoul 143-747, Republic of Korea
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16
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Wang R, Li M, Wu G, Hui X, Tu J, Brennan MA, Guo B, Brennan CS. Inhibition of phenolics on the
in vitro
digestion of noodles from the view of phenolics release. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15502] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Ruibin Wang
- Department of Wine, Food and Molecular Biosciences Faculty of Agriculture & Life Sciences Lincoln University Christchurch New Zealand
- CAAS/Key Laboratory of Agro‐Products Processing Institute of Food Science and Technology Ministry of Agriculture Beijing 100193 PR China
- Riddet Institute Palmerston North New Zealand
| | - Ming Li
- CAAS/Key Laboratory of Agro‐Products Processing Institute of Food Science and Technology Ministry of Agriculture Beijing 100193 PR China
| | - Gang Wu
- Department of Wine, Food and Molecular Biosciences Faculty of Agriculture & Life Sciences Lincoln University Christchurch New Zealand
- Riddet Institute Palmerston North New Zealand
| | - Xiaodan Hui
- Department of Wine, Food and Molecular Biosciences Faculty of Agriculture & Life Sciences Lincoln University Christchurch New Zealand
- Riddet Institute Palmerston North New Zealand
| | - Juncai Tu
- Riddet Institute Palmerston North New Zealand
- School of Science RMIT Melbourne Australia
| | - Margaret A. Brennan
- Department of Wine, Food and Molecular Biosciences Faculty of Agriculture & Life Sciences Lincoln University Christchurch New Zealand
| | - Boli Guo
- CAAS/Key Laboratory of Agro‐Products Processing Institute of Food Science and Technology Ministry of Agriculture Beijing 100193 PR China
| | - Charles S. Brennan
- Department of Wine, Food and Molecular Biosciences Faculty of Agriculture & Life Sciences Lincoln University Christchurch New Zealand
- Riddet Institute Palmerston North New Zealand
- School of Science RMIT Melbourne Australia
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17
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He T, Zhao L, Chen Y, Zhang X, Hu Z, Wang K. Longan seed polyphenols inhibit α-amylase activity and reduce postprandial glycemic response in mice. Food Funct 2021; 12:12338-12346. [PMID: 34825681 DOI: 10.1039/d1fo02891j] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
The effects of longan seed polyphenols (LSPs) on postprandial glycemic response in mice were investigated, enzyme inhibition kinetics of LSPs against α-amylase were studied using an inhibition assay in vitro, and the underlying mechanisms were discussed by analyzing the impacts of LSPs on the structure of α-amylase using multispectral approaches. The results showed LSPs significantly suppressed blood glucose response in a dose-dependent manner. Enzyme inhibition analysis demonstrated LSPs inhibited α-amylase activity in a mixed type (IC50 3.02 mg mL-1). UV-vis absorption spectroscopy and fluorescence quenching spectroscopy suggest LSPs tend to bind with α-amylase through static interaction at one binding site, mainly through hydrogen bonding and van der Waals forces. The secondary structure of α-amylase was changed by LSPs as reviewed by circular dichroism, showing a more compact skeleton and more flexible loop of α-amylase. This hinders the substrate from reaching the binding site of the enzyme, resulting in reduced enzyme activity. These suggest the potential application of LSPs as a hypoglycemic agent in functional foods.
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Affiliation(s)
- Ting He
- College of Food Science, South China Agricultural University, 483 Wushan Road, Guangzhou 510642, China. .,Guangdong Laboratory for Lingnan Modern Agriculture, South China Agricultural University, 483 Wushan Road, Guangzhou, 510642, China
| | - Lei Zhao
- College of Food Science, South China Agricultural University, 483 Wushan Road, Guangzhou 510642, China. .,Guangdong Laboratory for Lingnan Modern Agriculture, South China Agricultural University, 483 Wushan Road, Guangzhou, 510642, China
| | - Yan Chen
- College of Food Science, South China Agricultural University, 483 Wushan Road, Guangzhou 510642, China. .,Guangdong Laboratory for Lingnan Modern Agriculture, South China Agricultural University, 483 Wushan Road, Guangzhou, 510642, China
| | - Xin Zhang
- College of Food Science, South China Agricultural University, 483 Wushan Road, Guangzhou 510642, China. .,Guangdong Laboratory for Lingnan Modern Agriculture, South China Agricultural University, 483 Wushan Road, Guangzhou, 510642, China
| | - Zhuoyan Hu
- College of Food Science, South China Agricultural University, 483 Wushan Road, Guangzhou 510642, China. .,Guangdong Laboratory for Lingnan Modern Agriculture, South China Agricultural University, 483 Wushan Road, Guangzhou, 510642, China
| | - Kai Wang
- College of Food Science, South China Agricultural University, 483 Wushan Road, Guangzhou 510642, China. .,Guangdong Laboratory for Lingnan Modern Agriculture, South China Agricultural University, 483 Wushan Road, Guangzhou, 510642, China
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18
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Ou SJL, Yu J, Zhou W, Liu MH. Effects of anthocyanins on bread microstructure, and their combined impact on starch digestibility. Food Chem 2021; 374:131744. [PMID: 34915378 DOI: 10.1016/j.foodchem.2021.131744] [Citation(s) in RCA: 26] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2021] [Revised: 11/09/2021] [Accepted: 11/29/2021] [Indexed: 11/04/2022]
Abstract
Several studies have confirmed the reduction of starch digestibility with anthocyanins in food systems via mechanisms of enzyme inhibition. However, starch-polyphenol interactions may also contribute to this reduction, by modifying food microstructures and physicochemical properties of starch. The interactions among anthocyanins, starch digestibility, and food microstructures are significant to clarify the digestion processes of fortified food systems, but its interrelationship lacks clarity. Hence, we aim to evaluate the effects of black rice anthocyanin extract (BRAE) incorporation on the microstructural changes of wheat bread, in relation to overall digestibility. Overall, BRAE incorporation demonstrated a dose-dependent reduction in starch digestibility. Physicochemical analyses reflected that BRAE incorporation decreased starch gelatinisation and increased crystallinity. Microscopic imaging revealed differentiating microstructural characteristics of starch and gluten with BRAE incorporation, supporting the reduction in digestibility. Our results conclusively demonstrate that BRAE incorporation in bread suppresses starch digestibility not only through enzyme inhibition, but also food microstructural modifications.
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Affiliation(s)
- Sean Jun Leong Ou
- Department of Food Science and Technology, National University of Singapore, 3 Science Drive 3, Singapore 117543, Singapore; Department of Medicine, Yong Loo Lin School of Medicine, National University of Singapore, 14 Medical Drive, Singapore 117599, Singapore
| | - Jingying Yu
- Department of Food Science and Technology, National University of Singapore, 3 Science Drive 3, Singapore 117543, Singapore
| | - Weibiao Zhou
- Department of Food Science and Technology, National University of Singapore, 3 Science Drive 3, Singapore 117543, Singapore
| | - Mei Hui Liu
- Department of Food Science and Technology, National University of Singapore, 3 Science Drive 3, Singapore 117543, Singapore.
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19
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Oh JH, Chung JO, Lee CY, Yun Y, Park MY, Hong YD, Kim WG, Cha HY, Shin KS, Hong GP, Shim SM. Characterized Polysaccharides from Green Tea Inhibited Starch Hydrolysis and Glucose Intestinal Uptake by Inducing Microstructural Changes of Wheat Starch. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:14075-14085. [PMID: 34784711 DOI: 10.1021/acs.jafc.1c04274] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
The purpose of the current study was to investigate the effect of green tea ethanol extract (GTE) and polysaccharide fractions from green tea (PFGs) on the hydrolysis of wheat starch, microstructural changes, and intestinal transport of glucose. The amount of resistant starch (RS) was significantly lowered in the water-soluble polysaccharide (WSP), water-soluble polysaccharide-pectinase (WSP-P), and water-insoluble polysaccharide-alkali soluble (WISP-Alk-Soluble; p < 0.05). The microstructures of gelatinized wheat starch granules with WSP, WSP-P, and WISP-Alk-Soluble were spherical with small cracks. The amount of intestinal transported glucose from digested wheat starch was 2.12-3.50 times lower than the control group. The results from the current study suggest that water- and alkali-soluble PFGs could be potential ingredients to lower starch hydrolysis as well as to control the postprandial blood glucose level when foods that contain starch are consumed.
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Affiliation(s)
- Jeong-Ho Oh
- Department of Food Science and Biotechnology, Sejong University, 98 Gunja-dong, Seoul 143-747, South Korea
| | - Jin-Oh Chung
- AMOREPACIFIC R&D Center, 1920, Yonggu-daero, Giheung-gu, Yongin-si, Gyeonggi-do 17074, Republic of Korea
| | - Chan-Yang Lee
- Department of Food Science and Biotechnology, Sejong University, 98 Gunja-dong, Seoul 143-747, South Korea
| | - Youngchan Yun
- Department of Food Science and Biotechnology, Sejong University, 98 Gunja-dong, Seoul 143-747, South Korea
| | - Mi-Young Park
- AMOREPACIFIC R&D Center, 1920, Yonggu-daero, Giheung-gu, Yongin-si, Gyeonggi-do 17074, Republic of Korea
| | - Yong-Deog Hong
- AMOREPACIFIC R&D Center, 1920, Yonggu-daero, Giheung-gu, Yongin-si, Gyeonggi-do 17074, Republic of Korea
| | - Wan-Gi Kim
- AMOREPACIFIC R&D Center, 1920, Yonggu-daero, Giheung-gu, Yongin-si, Gyeonggi-do 17074, Republic of Korea
| | - Ha-Young Cha
- Department of Food Science and Biotechnology, Kyonggi University, 154-42 Gwanggyosan-ro, Yeongtong-gu, Suwon-si, Gyeonggi-do 16227, Republic of Korea
| | - Kwang-Soon Shin
- Department of Food Science and Biotechnology, Kyonggi University, 154-42 Gwanggyosan-ro, Yeongtong-gu, Suwon-si, Gyeonggi-do 16227, Republic of Korea
| | - Geun-Pyo Hong
- Department of Food Science and Biotechnology, Sejong University, 98 Gunja-dong, Seoul 143-747, South Korea
| | - Soon-Mi Shim
- Department of Food Science and Biotechnology, Sejong University, 98 Gunja-dong, Seoul 143-747, South Korea
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20
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Zhao Y, Wang M, Zhang J, Xiong C, Huang G. The mechanism of delaying starch digestion by luteolin. Food Funct 2021; 12:11862-11871. [PMID: 34734615 DOI: 10.1039/d1fo02173g] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
In this study, the mechanisms of the delay of starch digestion by luteolin were revealed by studying the luteolin-PPA (porcine pancreatic α-amylase) interaction and luteolin-starch interaction. The luteolin-PPA interaction was investigated by inhibitory kinetics analysis, fluorescence quenching, circular dichroism (CD), Fourier transform infrared (FT-IR) spectroscopy and molecular docking. The results of the inhibitory kinetics revealed that luteolin was a mixed-type inhibitor of PPA and that the inhibitory action was reversible. Fluorescence spectroscopy (including fluorescence quenching and thermodynamics) and molecular docking analyses indicated that hydrogen bonds and hydrophobic forces were the main forces between PPA and luteolin. CD and FT-IR spectroscopy analyses showed that the interaction between luteolin and PPA changed the secondary structure of PPA and induced a decline in its activity. In addition, the luteolin-starch interaction was also studied using UV-visible absorption and X-ray diffraction analyses. These indicated that luteolin could bind with PPA, and that hydrogen bonds and van der Waals forces may be present. Overall, luteolin delayed starch digestion not only by binding with PPA but also by binding with starch. Thus, luteolin has the potential to prevent and control diabetes by being added into starch-based food to delay starch digestion.
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Affiliation(s)
- Yiling Zhao
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047, PR China.
| | - Ming Wang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047, PR China.
| | - Jinsheng Zhang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047, PR China.
| | - Chunhong Xiong
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047, PR China.
| | - Ganhui Huang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047, PR China.
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21
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Takahama U, Park JW, Ansai T, Hirota S. Slowing down of starch hydrolysis of glutinous rice and non-glutinous rice flours by black soybean extracts: Cooperation between cyanidin 3-O-glucoside and procyanidins. J Funct Foods 2021. [DOI: 10.1016/j.jff.2021.104741] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023] Open
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22
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Qin W, Ying W, Hamaker B, Zhang G. Slow digestion-oriented dietary strategy to sustain the secretion of GLP-1 for improved glucose homeostasis. Compr Rev Food Sci Food Saf 2021; 20:5173-5196. [PMID: 34350681 DOI: 10.1111/1541-4337.12808] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2021] [Revised: 06/08/2021] [Accepted: 06/24/2021] [Indexed: 12/18/2022]
Abstract
Dysregulated glucose metabolism is associated with many chronic diseases such as obesity and type 2 diabetes mellitus (T2DM), and strategies to restore and maintain glucose homeostasis are essential to health. The incretin hormone of glucagon-like peptide-1 (GLP-1) is known to play a critical role in regulating glucose homeostasis and dietary nutrients are the primary stimuli to the release of intestinal GLP-1. However, the GLP-1 producing enteroendocrine L-cells are mainly distributed in the distal region of the gastrointestinal tract where there are almost no nutrients to stimulate the secretion of GLP-1 under normal situations. Thus, a dietary strategy to sustain the release of GLP-1 was proposed, and the slow digestion property and dipeptidyl peptidase IV (DPP-IV) inhibitory activity of food components, approaches to reduce the rate of food digestion, and mechanisms to sustain the release of GLP-1 were reviewed. A slow digestion-oriented dietary approach through encapsulation of nutrients, incorporation of viscous dietary fibers, and enzyme inhibitors of phytochemicals in a designed whole food matrix will be implemented to efficiently reduce the digestion rate of food nutrients, potentiate their distal deposition and a sustained secretion of GLP-1, which will be beneficial to improved glucose homeostasis and health.
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Affiliation(s)
- Wangyan Qin
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Wang Ying
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Bruce Hamaker
- Whistler Center for Carbohydrate Research, Purdue University, West Lafayette, Indiana, USA
| | - Genyi Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China
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23
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Fu T, Niu L, Tu J, Xiao J. The effect of different tea products on flavor, texture, antioxidant and in vitro digestion properties of fresh instant rice after commercial sterilization at 121 °C. Food Chem 2021; 360:130004. [PMID: 33975072 DOI: 10.1016/j.foodchem.2021.130004] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2020] [Revised: 04/05/2021] [Accepted: 05/02/2021] [Indexed: 11/18/2022]
Abstract
The conventional process of commercial sterilization at 121 °C resulted in undesirable flavor, injured texture and fast starch digestion of fresh instant rice (FIR) with non-dehydration. In this study, tea products, such as instant green tea (IGT), instant black tea (IBT) and matcha (Mat) were chosen as ingredients to improve the quality of FIR. The results showed thatadding tea products endowed FIR with subtle flavors and higher antioxidant capacity. And the data of XRD, FTIR and SEM indicated that the improved texture of FIR with suitable chewiness was attributed to the stability of non-crystal structure. Furthermore, compared with IBT and Mat, IGT increased the ability against digestion from 10.18% to 30.44% and delayed the retrogradation rate from 18.89% to 4.38% evidenced by T2 values after stored for 14 d. Therefore, adding tea products will be a new way to improve the quality of FIR.
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Affiliation(s)
- Tiantian Fu
- School of Food Science and Engineering, Jiangxi Agricultural University, 1101 Zhimin Road, Nanchang 330045, China
| | - Liya Niu
- School of Food Science and Engineering, Jiangxi Agricultural University, 1101 Zhimin Road, Nanchang 330045, China
| | - Jin Tu
- School of Food Science and Engineering, Jiangxi Agricultural University, 1101 Zhimin Road, Nanchang 330045, China
| | - Jianhui Xiao
- School of Food Science and Engineering, Jiangxi Agricultural University, 1101 Zhimin Road, Nanchang 330045, China; Key Laboratory of Crop Physiology, Ecology and Genetic Breeding, Ministry of Education, Jiangxi Agricultural University, Nanchang 330045, China.
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24
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Xu T, Li X, Ji S, Zhong Y, Simal-Gandara J, Capanoglu E, Xiao J, Lu B. Starch modification with phenolics: methods, physicochemical property alteration, and mechanisms of glycaemic control. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.02.023] [Citation(s) in RCA: 36] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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25
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Li X, Cai J, Yu J, Wang S, Copeland L, Wang S. Inhibition of in vitro enzymatic starch digestion by coffee extract. Food Chem 2021; 358:129837. [PMID: 33940299 DOI: 10.1016/j.foodchem.2021.129837] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2020] [Revised: 03/30/2021] [Accepted: 03/30/2021] [Indexed: 12/28/2022]
Abstract
There is evidence that moderate coffee consumption is beneficial in the prevention of type 2 diabetes, however, the underlying mechanism is not understood. In this study, the effects of an extract of ground coffee on the in vitro enzymatic digestion of starch were investigated. The coffee extract decreased the rate and extent of starch digestion, with kinetic analysis showing that the extract reduced the binding affinity of the enzymes for the substrate and their catalytic turnover. Fluorescence quenching indicated that the coffee extract formed complexes with the digestive enzymes through a static quenching mechanism. Ultraviolet absorption and circular dichroism spectra of the digestive enzymes confirmed that the coffee extract decreased the proportion of β-sheet structures in the enzymes. Therefore, we conclude that compounds in the soluble coffee extract can interact with porcine pancreatic amylase and amyloglucosidase causing inhibition of the enzymes and decreasing in vitro starch digestion.
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Affiliation(s)
- Xue Li
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China; School of Food Science and Engineering, Tianjin University of Science & Technology, 300457, China
| | - Jingjing Cai
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China; School of Food Science and Engineering, Tianjin University of Science & Technology, 300457, China
| | - Jinglin Yu
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Shuo Wang
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin 300071, China
| | - Les Copeland
- School of Life and Environmental Sciences, The University of Sydney, NSW 2006, Australia
| | - Shujun Wang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China; School of Food Science and Engineering, Tianjin University of Science & Technology, 300457, China; College of Biological and Chemical Engineering, Guangxi University of Science and Technology, Liuzhou 545006, China.
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26
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He T, Wang K, Zhao L, Chen Y, Zhou W, Liu F, Hu Z. Interaction with longan seed polyphenols affects the structure and digestion properties of maize starch. Carbohydr Polym 2021; 256:117537. [PMID: 33483053 DOI: 10.1016/j.carbpol.2020.117537] [Citation(s) in RCA: 38] [Impact Index Per Article: 12.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2020] [Revised: 12/14/2020] [Accepted: 12/15/2020] [Indexed: 12/01/2022]
Abstract
This study investigated effects of longan seed polyphenols (LSPs) on the structure and digestion properties of starch, and discussed the interaction mechanism between starch and LSPs. The results showed cooking with 20 % LSPs did not change amylopectin chain length distribution of normal maize starch, however, the amylose content was reduced from 21.60 to 14.03 %. This suggests LSPs may interact with starch via non-covalent bond. Isothermal titration microcalorimetry and XRD results confirmed the existence of non-covalent interaction, and indicated that LSPs may enter the hydrophobic cavity of amylose, forming V-type inclusion complex. LSPs did not affect gelatinization temperatures of maize starch, whereas 20 % LSPs decreased the enthalpy change by about 26 %. The digestion results indicate significant inhibition effect of LSPs on the digestion of cooked starch, attributing to the interaction of LSPs with starch. These suggest potential applications of LSPs as functional ingredients in modulating postprandial glycemic response of starchy food.
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Affiliation(s)
- Ting He
- College of Food Science, South China Agricultural University, 483 Wushan Road, Guangzhou, 510642, China; Guangdong Laboratory for Lingnan Modern Agriculture, South China Agricultural University, Guangzhou, 510642, China
| | - Kai Wang
- College of Food Science, South China Agricultural University, 483 Wushan Road, Guangzhou, 510642, China; Guangdong Laboratory for Lingnan Modern Agriculture, South China Agricultural University, Guangzhou, 510642, China
| | - Lei Zhao
- College of Food Science, South China Agricultural University, 483 Wushan Road, Guangzhou, 510642, China; Guangdong Laboratory for Lingnan Modern Agriculture, South China Agricultural University, Guangzhou, 510642, China
| | - Yan Chen
- College of Food Science, South China Agricultural University, 483 Wushan Road, Guangzhou, 510642, China; Guangdong Laboratory for Lingnan Modern Agriculture, South China Agricultural University, Guangzhou, 510642, China
| | - Wanxia Zhou
- College of Food Science, South China Agricultural University, 483 Wushan Road, Guangzhou, 510642, China; Guangdong Laboratory for Lingnan Modern Agriculture, South China Agricultural University, Guangzhou, 510642, China
| | - Fangmei Liu
- College of Food Science, South China Agricultural University, 483 Wushan Road, Guangzhou, 510642, China; Tea and Tourism Industry Development Service Center of Anhua County, Yiyang, Hunan, 413500, China
| | - Zhuoyan Hu
- College of Food Science, South China Agricultural University, 483 Wushan Road, Guangzhou, 510642, China; Guangdong Laboratory for Lingnan Modern Agriculture, South China Agricultural University, Guangzhou, 510642, China.
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Isaschar-Ovdat S, Shani-Levi C, Lesmes U. Capsaicin stability and bio-accessibility affected by complexation with high-amylose corn starch (HACS). Food Funct 2021; 12:6992-7000. [PMID: 34137750 DOI: 10.1039/d1fo00258a] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
Abstract
Delivery of pungent bioactives such as capsaicin from hot peppers is a scientific, technological and sensorial challenge. While capsaicin intake is positively related to various bowel diseases, its high pungency and instability upon digestion generate a problem in its delivery to the target organ. Helical V-amylose architectures have been shown to be a possible nano-sized delivery vehicle for such hydrophobic bioactives. This study sought to entrap capsaicin (CAP) within high amylose corn starch (HACS), quantitate and optimize the encapsulation efficiency and other techno-functional properties as well as evaluate the release of capsaicin in the duodenum. By adapting an acidification protocol, HACS was processed to form nanocapsules loaded with capsaicin. The capsaicin content and loading ratio were optimized to 44.0% (±0.4) and 1 : 1 (CAP : HACS, w/w), respectively. AFM and XRD measurements of the complexes confirmed the formed nanocapsules to be V-type crystals with a 1 : 10 (CAP : HACS, w/w) loading ratio showing the highest level of crystallinity. Laser scattering measurements demonstrated an increase in poly-dispersity as the loading ratio increased as well as a higher surface-area diameter. Scanning electron microscopy (SEM) revealed the formation of irregular circular starch inclusion complexes upon acidification treatment. Finally, an in vitro digestion model was utilized to ascertain capsaicin release under gastro-intestinal conditions that coincides with complex degradation under digestive conditions. Both adult and elderly in vitro digestion models were applied, showing the effect of age on the nanocapsule degradation and capsaicin bioaccessibility. Overall, this work provides practical information about the use of HACS for nano-encapsulation of capsaicin and its controlled release under digestive conditions, and provides insight regarding the correlation between nanocomplex characteristics and the consumer physiology. Such a nano-encapsulation platform could prove to be useful in the fortification and supplementation of starchy foods with challenging bioactives, such as the pungent capsaicin.
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Affiliation(s)
- Sivan Isaschar-Ovdat
- Department of Biotechnology and Food Engineering, Technion-Israel Institute of Technology, Haifa 32000, Israel.
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Chou S, Li B, Tan H, Zhang W, Zang Z, Cui H, Wang H, Zhang S, Meng X. The effect of pH on the chemical and structural interactions between apple polyphenol and starch derived from rice and maize. Food Sci Nutr 2020; 8:5026-5035. [PMID: 32994963 PMCID: PMC7500801 DOI: 10.1002/fsn3.1800] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2020] [Revised: 07/07/2020] [Accepted: 07/08/2020] [Indexed: 12/15/2022] Open
Abstract
To date, how pH affects starch-polyphenol mixtures has not been thoroughly investigated. This study explored the impact of combining apple polyphenol (AP) with both normal rice starch (NRS) and normal maize starch (NMS) across a range of pH conditions. NRS-AP mixture particle sizes across a pH range of 3-8 varied from 169.9 ± 5.4 to 187.5 ± 6.9 μm, while for NMS-AP particles, these sizes ranged from 161.8 ± 8.0 to 176.0 ± 4.9 μm, indicating that the aggregation of starch-AP was inhibited under low pH condition. The melting enthalpy (△H) values of the NRS-AP mixture across a pH range of 3-8 were 8.50 ± 0.06-9.56 ± 0.12 J/g, while the corresponding value for the NMS-AP mixture was 5.77 ± 0.05-6.21 ± 0.08 J/g. FTIR analyses revealed that the degree of order of these starch-AP mixtures significantly decreased under low pH conditions. XRD analysis further revealed that both NRS-AP and NMS-AP mixtures exhibited V-type structures, and relative crystallinity levels decreased significantly under low pH conditions. Together, these results indicate that low pH values inhibit the recrystallization of NRS-AP and NMS-AP mixtures. Overall, these findings provide additional evidence regarding the interactions between AP and specific starches under a range of pH conditions.
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Affiliation(s)
- Shurui Chou
- College of Food ScienceShenyang Agricultural UniversityShenyangChina
| | - Bin Li
- College of Food ScienceShenyang Agricultural UniversityShenyangChina
| | - Hui Tan
- College of Food ScienceShenyang Agricultural UniversityShenyangChina
| | - Weijia Zhang
- College of Food ScienceShenyang Agricultural UniversityShenyangChina
| | - Zhihuan Zang
- College of Food ScienceShenyang Agricultural UniversityShenyangChina
| | - Huijun Cui
- College of Food ScienceShenyang Agricultural UniversityShenyangChina
| | - Hanchen Wang
- College of Food ScienceShenyang Agricultural UniversityShenyangChina
| | - Shuyi Zhang
- College of Food ScienceShenyang Agricultural UniversityShenyangChina
| | - Xianjun Meng
- College of Food ScienceShenyang Agricultural UniversityShenyangChina
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Lee YE, Yoo SH, Chung JO, Park MY, Hong YD, Park SH, Park TS, Shim SM. Hypoglycemic effect of soluble polysaccharide and catechins from green tea on inhibiting intestinal transport of glucose. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:3979-3986. [PMID: 32342987 DOI: 10.1002/jsfa.10442] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/14/2019] [Revised: 03/05/2020] [Accepted: 04/28/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND Water soluble polysaccharide derived from green tea (WSP) is produced as byproducts when catechins were extracted from green tea. Although inhibitory effect of green tea catechins on the glucose transport in small intestine has been studied, the hypoglycemic efficacy of the WSP or its combinational effect has not been studied. In order to investigate hypoglycemic efficacy of the WSP or its combinational effect with green tea extract (GTE), co-consumption of GTE and WSP with wheat starch was investigated using in vitro digestion coupled with Caco-2 cells. The mechanism of the intestinal glucose transport was elucidated throughout the gene expression of the intestinal glucose transporters, which included sodium dependent glucose transporter (SGLT1) and glucose transporter 2 (GLUT2), using quantitative real-time polymerase chain reaction (qRT-PCR). RESULTS The co-digestion of wheat starch with GTE during the small intestinal phase was the most rapidly digested into reducing sugar (73.96 g L-1 ) compared to itself (48.44 g L-1 ), WSP (60.35 g L-1 ), and GTE + WSP (61.81 g L-1 ). Intestinal glucose transport was 11.82, 7.59, 4.49, and 2.40% for wheat starch, wheat starch with GTE, WSP, and GTE + WSP, respectively. The highest decreased expression pattern in SGLT1 was observed when cells treated with wheat starch + GTE + WSP (0.66-fold) compared to GTE or WSP treatment. CONCLUSION The results suggested that co-consumption of green tea derived products with wheat starch could delay the intestinal absorption of glucose. Results from the current study suggested that GTE and WSP could be the useful supplements of dietary therapy for hyperglycemia to delay glucose absorption. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Yeong-Eun Lee
- Department of Food Science and Technology, Sejong University, Seoul, Republic of Korea
| | - So-Hee Yoo
- Department of Food Science and Technology, Sejong University, Seoul, Republic of Korea
| | - Jin-Oh Chung
- AMOREPACIFIC R&D Center, 1920, Youngu-daero, Giheung-gu, Yongin-si, Gyeonggi-do, Republic of Korea
| | - Mi-Young Park
- AMOREPACIFIC R&D Center, 1920, Youngu-daero, Giheung-gu, Yongin-si, Gyeonggi-do, Republic of Korea
| | - Yong-Deog Hong
- AMOREPACIFIC R&D Center, 1920, Youngu-daero, Giheung-gu, Yongin-si, Gyeonggi-do, Republic of Korea
| | - Si-Hyun Park
- Department of Life Science, Gachon University, 1342 Sungnamdaero Sujunggu, Sungnam, Gyeonggido 13120, Republic of Korea
| | - Tae-Sik Park
- Department of Life Science, Gachon University, 1342 Sungnamdaero Sujunggu, Sungnam, Gyeonggido 13120, Republic of Korea
| | - Soon-Mi Shim
- Department of Food Science and Technology, Sejong University, Seoul, Republic of Korea
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30
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Ni D, Ai Z, Munoz-Sandoval D, Suresh R, Ellis PR, Yuqiong C, Sharp PA, Butterworth PJ, Yu Z, Corpe CP. Inhibition of the facilitative sugar transporters (GLUTs) by tea extracts and catechins. FASEB J 2020; 34:9995-10010. [PMID: 32564472 DOI: 10.1096/fj.202000057rr] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2020] [Revised: 04/17/2020] [Accepted: 05/05/2020] [Indexed: 01/21/2023]
Abstract
Tea polyphenolics have been suggested to possess blood glucose lowering properties by inhibiting sugar transporters in the small intestine and improving insulin sensitivity. In this report, we studied the effects of teas and tea catechins on the small intestinal sugar transporters, SGLT1 and GLUTs (GLUT1, 2 and 5). Green tea extract (GT), oolong tea extract (OT), and black tea extract (BT) inhibited glucose uptake into the intestinal Caco-2 cells with GT being the most potent inhibitor (IC50 : 0.077 mg/mL), followed by OT (IC50 : 0.136 mg/mL) and BT (IC50 : 0.56 mg/mL). GT and OT inhibition of glucose uptake was partial non-competitive, with an inhibitor constant (Ki ) = 0.0317 and 0.0571 mg/mL, respectively, whereas BT was pure non-competitive, Ki = 0.36 mg/mL. Oocytes injected to express small intestinal GLUTs were inhibited by teas, but SGLT1 was not. Furthermore, catechins present in teas were the predominant inhibitor of glucose uptake into Caco-2 cells, and gallated catechins the most potent: CG > ECG > EGCG ≥ GCG when compared to the non-gallated catechins (C, EC, GC, and EGC). In Caco-2 cells, individual tea catechins reduced the SGLT1 gene, but not protein expression levels. In contrast, GLUT2 gene and protein expression levels were reduced after 2 hours exposure to catechins but increased after 24 hours. These in vitro studies suggest teas containing catechins may be useful dietary supplements capable of blunting postprandial glycaemia in humans, including those with or at risk to Type 2 diabetes mellitus.
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Affiliation(s)
- Dejiang Ni
- Key Laboratory of Horticultural Plant Biology, Ministry of Education, Huazhong Agricultural University, Wuhan City, China.,Faculty of Life Sciences and Medicine, Departments of Biochemistry and Nutrition, King's College London, London, UK
| | - Zeyi Ai
- Key Laboratory of Horticultural Plant Biology, Ministry of Education, Huazhong Agricultural University, Wuhan City, China.,Institute of Leisure Agriculture, Jiangsu Academy of Agricultural Sciences, Nanjing City, China
| | - Diana Munoz-Sandoval
- Faculty of Life Sciences and Medicine, Department of Nutritional Sciences, King's College London, London, UK
| | - Reshma Suresh
- Faculty of Life Sciences and Medicine, Department of Nutritional Sciences, King's College London, London, UK
| | - Peter R Ellis
- Faculty of Life Sciences and Medicine, Departments of Biochemistry and Nutrition, King's College London, London, UK
| | - Chen Yuqiong
- Key Laboratory of Horticultural Plant Biology, Ministry of Education, Huazhong Agricultural University, Wuhan City, China
| | - Paul A Sharp
- Faculty of Life Sciences and Medicine, Department of Nutritional Sciences, King's College London, London, UK
| | - Peter J Butterworth
- Faculty of Life Sciences and Medicine, Departments of Biochemistry and Nutrition, King's College London, London, UK
| | - Zhi Yu
- Key Laboratory of Horticultural Plant Biology, Ministry of Education, Huazhong Agricultural University, Wuhan City, China
| | - Christopher P Corpe
- Faculty of Life Sciences and Medicine, Department of Nutritional Sciences, King's College London, London, UK
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31
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Liu S, Yu J, Guo S, Fang H, Chang X. Inhibition of pancreatic α-amylase by Lonicera caerulea berry polyphenols in vitro and their potential as hyperglycemic agents. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109288] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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32
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Zhang Z, Tian J, Fang H, Zhang H, Kong X, Wu D, Zheng J, Liu D, Ye X, Chen S. Physicochemical and Digestion Properties of Potato Starch Were Modified by Complexing with Grape Seed Proanthocyanidins. Molecules 2020; 25:molecules25051123. [PMID: 32138212 PMCID: PMC7179102 DOI: 10.3390/molecules25051123] [Citation(s) in RCA: 39] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2020] [Revised: 02/25/2020] [Accepted: 02/28/2020] [Indexed: 11/16/2022] Open
Abstract
Dietary intake of potato starch could induce a dramatic increase in blood glucose and is positively associated with chronic metabolic diseases (type II diabetes, cardiovascular disease, etc.). Grape seed proanthocyanidins (GSP) are known to decrease starch digestion by inhibiting digestive enzymes or changing the physicochemical properties of starch. In the present study, GSP were complexed with potato starch to prepare polyphenol-starch complexes. The physiochemical properties and digestibility of complexes were investigated by in vitro digestion model, X-ray diffraction, differential scanning calorimetry, rapid visco analyzer, Fourier transform infrared spectroscopy as well as texture profile analysis. Results indicated that the peak viscosity, breakdown, trough, and setback of the complexes disappeared, replaced by a special continuous increase in paste viscosity. The complexes showed a lower final viscosity and higher thermal stability with the increasing binding amount of GSP. GSP decreased the hardness of the complexes' gel significantly. FT-IR indicated that GSP might interact with potato starch through noncovalent forces. Additionally, the complexes also showed a higher content of slowly digestible starch and resistant starch than that of the native starch. Thus, we inferred that the addition of GSP could modify the digestibility of potato starch and be an optional way to modify the starch with lower digestion.
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Affiliation(s)
- Zirui Zhang
- National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Fuli Institute of Food Science, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, Zhejiang, China; (Z.Z.); (D.W.); (J.Z.); (D.L.); (X.Y.)
| | - Jinhu Tian
- National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Fuli Institute of Food Science, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, Zhejiang, China; (Z.Z.); (D.W.); (J.Z.); (D.L.); (X.Y.)
- Correspondence: (J.T.); (S.C.); Tel.: +86-571-8898-2155 (J.T.); +86-571-8898-2151 (S.C.)
| | - Haitian Fang
- Ningxia Key Laboratory for Food Microbial-Applications Technology and Safety Control, Ningxia University, Yinchuan 750021, Ningxia, China; (H.F.); (H.Z.)
| | - Huiling Zhang
- Ningxia Key Laboratory for Food Microbial-Applications Technology and Safety Control, Ningxia University, Yinchuan 750021, Ningxia, China; (H.F.); (H.Z.)
| | - Xiangli Kong
- Institute of Nuclear Agricultural Sciences, Zhejiang University, Hangzhou 310058, Zhejiang, China;
| | - Dongmei Wu
- National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Fuli Institute of Food Science, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, Zhejiang, China; (Z.Z.); (D.W.); (J.Z.); (D.L.); (X.Y.)
| | - Jiaqi Zheng
- National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Fuli Institute of Food Science, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, Zhejiang, China; (Z.Z.); (D.W.); (J.Z.); (D.L.); (X.Y.)
| | - Donghong Liu
- National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Fuli Institute of Food Science, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, Zhejiang, China; (Z.Z.); (D.W.); (J.Z.); (D.L.); (X.Y.)
- Ningbo Research Institute, Zhejiang University, Ningbo 315100, Zhejiang, China
| | - Xingqian Ye
- National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Fuli Institute of Food Science, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, Zhejiang, China; (Z.Z.); (D.W.); (J.Z.); (D.L.); (X.Y.)
| | - Shiguo Chen
- National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Fuli Institute of Food Science, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, Zhejiang, China; (Z.Z.); (D.W.); (J.Z.); (D.L.); (X.Y.)
- Correspondence: (J.T.); (S.C.); Tel.: +86-571-8898-2155 (J.T.); +86-571-8898-2151 (S.C.)
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Starch-phenolic complexes are built on physical CH-π interactions and can persist after hydrothermal treatments altering hydrodynamic radius and digestibility of model starch-based foods. Food Chem 2020; 308:125577. [DOI: 10.1016/j.foodchem.2019.125577] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2019] [Revised: 08/09/2019] [Accepted: 09/22/2019] [Indexed: 11/21/2022]
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Effects of Timing of Acute and Consecutive Catechin Ingestion on Postprandial Glucose Metabolism in Mice and Humans. Nutrients 2020; 12:nu12020565. [PMID: 32098219 PMCID: PMC7071372 DOI: 10.3390/nu12020565] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/26/2019] [Revised: 02/14/2020] [Accepted: 02/18/2020] [Indexed: 12/14/2022] Open
Abstract
We examined the effects of the timing of acute and consecutive epigallocatechin gallate (EGCG) and catechin-rich green tea ingestion on postprandial glucose in mice and human adults. In mouse experiments, we compared the effects of EGCG administration early (morning) and late (evening) in the active period on postprandial glucose. In human experiments, participants were randomly assigned to the morning-placebo (MP, n = 10), morning-green tea (MGT, n = 10), evening-placebo (EP, n = 9), and evening-green tea (EGT, n = 9) groups, and consumed either catechin-rich green tea or a placebo beverage for 1 week. At baseline and after 1 week, participants consumed their designated beverages with breakfast (MP and MGT) or supper (EP and EGT). Venous blood samples were collected in the fasted state and 30, 60, 120, and 180 min after each meal. Consecutive administration of EGCG in the evening, but not in the morning, reduced postprandial glucose at 30 (p = 0.006) and 60 (p = 0.037) min in the evening trials in mice. In humans, ingestion of catechin-rich green tea in the evening decreased postprandial glucose (three-factor analysis of variance, p < 0.05). Thus, catechin intake in the evening more effectively suppressed elevation of postprandial glucose.
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35
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Revealing the mechanisms of starch amylolysis affected by tea catechins using surface plasmon resonance. Int J Biol Macromol 2020; 145:527-534. [DOI: 10.1016/j.ijbiomac.2019.12.161] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2019] [Revised: 12/18/2019] [Accepted: 12/19/2019] [Indexed: 01/08/2023]
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36
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Torres JD, Dueik V, Carré D, Bouchon P. Effect of the Addition of Soluble Dietary Fiber and Green Tea Polyphenols on Acrylamide Formation and In Vitro Starch Digestibility in Baked Starchy Matrices. Molecules 2019; 24:molecules24203674. [PMID: 31614753 PMCID: PMC6833046 DOI: 10.3390/molecules24203674] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2019] [Revised: 09/11/2019] [Accepted: 09/24/2019] [Indexed: 12/11/2022] Open
Abstract
Starch digestibility may be affected by food microstructural changes, as well as by specific interactions with some biomolecules, such as soluble dietary fibers (SDFs). It is well-known that acrylamide (AA) is a toxic and potentially carcinogenic compound formed in starchy food products processed at temperatures above 120 °C. This study aimed to investigate the effect of the addition of SDF and green tea polyphenols (GTP) on AA formation and in vitro starch digestibility in baked starchy matrices. The formulations were prepared using gluten and wheat starch, ensuring ~40 ± 2% (wet basis, w.b.) moisture in the doughs. In some samples, 7.5% (dry basis, d.b.) of starch was replaced with inulin (IN), polydextrose (PD) or partially hydrolyzed guar gum (PHGG), and/or with GTP at 1% (d.b). Acrylamide was determined by gas chromatography–mass spectrometry, and the in vitro starch digestibility using the Englyst method. The GTP was able to reduce AA content by ~48%, and a combination of IN-GTP allowed it to be reduced by up to ~64%, revealing the lowest rapidly available glucose content (~17 mg/g glucose). While a PD-GTP mixture reduced the AA content by around ~57% and gave the highest unavailable glucose fraction (~74 mg/g glucose) compared to the control. This study showed how functional ingredients could be used to develop successfully healthier starchy bakery foods.
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Affiliation(s)
- José David Torres
- Department of Chemical and Bioprocess Engineering, Pontificia Universidad Católica de Chile, P.O. Box 306, Santiago 6904411, Chile.
| | - Verónica Dueik
- Department of Chemical and Bioprocess Engineering, Pontificia Universidad Católica de Chile, P.O. Box 306, Santiago 6904411, Chile.
- Comercial e Industrial SOLUTEC Ltda. Almirante Churruca 3130, Santiago 8370653, Chile.
| | - David Carré
- Comercial e Industrial SOLUTEC Ltda. Almirante Churruca 3130, Santiago 8370653, Chile.
| | - Pedro Bouchon
- Department of Chemical and Bioprocess Engineering, Pontificia Universidad Católica de Chile, P.O. Box 306, Santiago 6904411, Chile.
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Effects of timing of acute catechin-rich green tea ingestion on postprandial glucose metabolism in healthy men. J Nutr Biochem 2019; 73:108221. [PMID: 31522082 DOI: 10.1016/j.jnutbio.2019.108221] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2019] [Revised: 07/26/2019] [Accepted: 07/31/2019] [Indexed: 01/07/2023]
Abstract
Green tea polyphenols, particularly catechins, decrease fasting and postprandial glucose. However, no studies have compared the timing of green tea ingestion on glucose metabolism and changes in catechin concentrations. Here, we examined the effects of timing of acute catechin-rich green tea ingestion on postprandial glucose metabolism in young men. Seventeen healthy young men completed four trials involving blood collection in a fasting state and at 30, 60, 120, and 180 min after meal consumption in a random order: 1) morning placebo trial (09:00 h; MP trial), 2) evening placebo trial (17:00 h; EP trial), 3) morning catechin-rich green tea trial (09:00 h; MGT trial), and 4) evening catechin-rich green tea trial (17:00 h; EGT trial). The concentrations of glucose at 120 min (P=.031) and 180 min (P=.013) after meal intake were significantly higher in the MGT trials than in the MP trials. Additionally, the concentration of glucose was significantly lower in EGT trials than in the EP trials at 60 min (P=.014). Moreover, the concentrations of glucose-dependent insulinotropic polypeptide were significantly lower in the green tea trials than in the placebo trials at 30 min (morning: P=.010, evening: P=.006) and 60 min (morning: P=.001, evening: P=.006) after meal intake in both the morning and evening trials. Our study demonstrated that acute ingestion of catechin-rich green tea in the evening reduced postprandial plasma glucose concentrations.
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38
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Chung JO, Yoo SH, Lee YE, Shin KS, Yoo SJ, Park SH, Park TS, Shim SM. Hypoglycemic potential of whole green tea: water-soluble green tea polysaccharides combined with green tea extract delays digestibility and intestinal glucose transport of rice starch. Food Funct 2019; 10:746-753. [PMID: 30667442 DOI: 10.1039/c8fo01936c] [Citation(s) in RCA: 33] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Green tea is being studied extensively for its postprandial hypoglycemic effect due to its abundant catechins. Along with catechins, water-soluble green tea polysaccharides are also currently gaining attention due to their natural hypoglycemic properties. The current study investigated the combinational effect of green tea extract (GTE) and crude green tea polysaccharides (CTP) in inhibiting glucose transport after digestion of rice starch, using an in vitro digestion model with a Caco-2 cell. Co-digestion of rice starch with GTE (16.09 ± 1.02 g L-1), CTP (16.83 ± 0.81 g L-1), or GTE + CTP (17.79 ± 0.80 g L-1) hydrolyzed less starch into glucose compared with the control (18.24 ± 0.45 g L-1). Glucose transport from digesta to the Caco-2 cell after 120 min incubation was significantly inhibited with GTE + CTP (53.26 ± 4.34%). Gene expression of intestinal glucose transporters, which included sodium-dependent glucose transporter (SGLT1) and glucose transporter 2 (GLUT2), was not altered by GTE, CTP or GTE + CTP, except for the GTE-mediated upregulation of GLUT2. It is concluded that GTE + CTP lowered digestibility of rice starch with glucose and also delayed glucose uptake to the intestinal epithelium. This finding suggests a potential for green tea polysaccharides as a natural postprandial hypoglycemic substance.
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Affiliation(s)
- Jin-Oh Chung
- Vital Beautie Research Institute, AMOREPACIFIC R&D Center, Yongin-si, Gyeonggi-do 17074, Republic of Korea
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Lv Y, Zhang L, Li M, He X, Hao L, Dai Y. Physicochemical properties and digestibility of potato starch treated by ball milling with tea polyphenols. Int J Biol Macromol 2019; 129:207-213. [DOI: 10.1016/j.ijbiomac.2019.02.028] [Citation(s) in RCA: 35] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2018] [Revised: 01/25/2019] [Accepted: 02/04/2019] [Indexed: 12/16/2022]
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40
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Effects of tea polyphenols and gluten addition on in vitro wheat starch digestion properties. Int J Biol Macromol 2019; 126:525-530. [DOI: 10.1016/j.ijbiomac.2018.12.224] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2018] [Revised: 12/15/2018] [Accepted: 12/22/2018] [Indexed: 11/20/2022]
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41
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Chou S, Meng X, Cui H, Zhang S, Wang H, Li B. Rheological and pasting properties of maize, wheat and rice starch as affected by apple polyphenols. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2019. [DOI: 10.1080/10942912.2019.1671452] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Affiliation(s)
- Shurui Chou
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning, China
| | - Xianjun Meng
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning, China
| | - Huijun Cui
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning, China
| | - Shuyi Zhang
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning, China
| | - Hanchen Wang
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning, China
| | - Bin Li
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning, China
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Turco I, Bacchetti T, Morresi C, Padalino L, Ferretti G. Polyphenols and the glycaemic index of legume pasta. Food Funct 2019; 10:5931-5938. [DOI: 10.1039/c9fo00696f] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Products obtained using 100% legume flours (pea, red lentil, chickpea, grass pea) contain elevated levels of healthy functional components and have a low glycaemic index.
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Affiliation(s)
- Imma Turco
- Department of Clinical Experimental Science and Odontostomatology
- Polytechnic University of Marche
- 60131 Ancona
- Italy
| | - Tiziana Bacchetti
- Department of Life and Environmental Sciences
- Polytechnic University of Marche
- 60131 Ancona
- Italy
| | - Camilla Morresi
- Department of Life and Environmental Sciences
- Polytechnic University of Marche
- 60131 Ancona
- Italy
| | - Lucia Padalino
- University of Foggia
- Services Center of Applied Research
- Foggia
- Italy
| | - Gianna Ferretti
- Department of Clinical Experimental Science and Odontostomatology
- Polytechnic University of Marche
- 60131 Ancona
- Italy
- Research Center of Health Education and Health Promotion
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43
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Tian J, Ogawa Y, Shi J, Chen S, Zhang H, Liu D, Ye X. The microstructure of starchy food modulates its digestibility. Crit Rev Food Sci Nutr 2018; 59:3117-3128. [PMID: 29870271 DOI: 10.1080/10408398.2018.1484341] [Citation(s) in RCA: 46] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
Abstract
Starch is the main carbohydrate in human nutrition and shows a range of desired food properties. It has been demonstrated that fast digestion of starchy food can induce many health issues (e.g., hyperglycaemia, diabetes, etc.); therefore, how to modulate its digestion is an interesting topic. Previous studies have revealed that the microstructure and digestibility of starchy food of different botanical origin or from multiple processes are quite different; modulating starch digestion by retaining or altering its microstructure may be effective. In the present review, the current knowledge of the relationship between microstructural changes to starchy food and its digestibility at molecular, cell and tissue, and food processing levels is summarized. New technologies focused on microstructure studies and ways to manipulate food microstructure to modulate starch digestibility are also reviewed. In particular, some insights focusing on the future study of microstructure and the digestibility of starchy food are also suggested.
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Affiliation(s)
- Jinhu Tian
- Zhejiang University, Department of Food Science and Nutrition, Hangzhou, China.,Chiba University, Graduate School of Horticulture, 648, Matsudo, Matsudo, Japan
| | - Yukiharu Ogawa
- Chiba University, Graduate School of Horticulture, 648, Matsudo, Matsudo, Japan
| | - John Shi
- Agriculture and Agri-Food Canada, Guelph Food Research Center, Guelph, ON, Canada
| | - Shiguo Chen
- Zhejiang University, Department of Food Science and Nutrition, Hangzhou, China
| | - Huiling Zhang
- Ningxia University, Department of Food Science, Yinchuan, China
| | - Donghong Liu
- Zhejiang University, Department of Food Science and Nutrition, Hangzhou, China
| | - Xingqian Ye
- Zhejiang University, Department of Food Science and Nutrition, Hangzhou, China
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Wasai M, Fujimura Y, Nonaka H, Kitamura R, Murata M, Tachibana H. Postprandial glycaemia-lowering effect of a green tea cultivar Sunrouge and cultivar-specific metabolic profiling for determining bioactivity-related ingredients. Sci Rep 2018; 8:16041. [PMID: 30375449 PMCID: PMC6207662 DOI: 10.1038/s41598-018-34316-8] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2018] [Accepted: 10/11/2018] [Indexed: 02/04/2023] Open
Abstract
Although the major green tea catechins can inhibit the activity of carbohydrate-hydrolyzing enzymes, there is a paucity of information describing the potential of other green tea ingredients and numerous green tea cultivars. Herein, we reveled that a green tea cultivar Sunrouge significantly suppressed the postprandial blood glucose level in mice. Unlike the most representative Japanese green tea cultivar, Yabukita, the suppression by Sunrouge was observed clearly during the initial period after oral dosing of starch. Sunrouge also strongly inhibited the carbohydrate-hydrolyzing enzymes α-glucosidase and α-amylase when compared with that of Yabukita and many other cultivars. Liquid chromatography-mass spectrometry (LC-MS)-based metabolic profiling (MP) of 42 Japanese green tea cultivars was performed. Multivariate statistical analysis enabled visualization of the differences among cultivars with respect to their ability to inhibit carbohydrate-hydrolyzing activities. Analysis of metabolites, contributing to the discrimination and prediction of the bioactivity of cultivars, showed that O-methylated catechins, epicatechin-3-O-(3-O-methyl) gallate (ECG3"Me) and epigallocatechin-3-O-(3-O-methyl) gallate (EGCG3"Me), were newly identified α-glucosidase inhibitors. Such ability was also observed in epigallocatechin-3-O-gallate (EGCG), epicatechin-3-O-gallate (ECG), delphinidin-3-O-glucoside and myricetin-3-O-glucoside. The amounts of these compounds in Sunrouge were higher than that in many other cultivars. These results suggest that Sunrouge has high potential for suppressing the elevation of the postprandial blood glucose level, and an MP approach may become a valuable strategy for evaluating the anti-hyperglycemic activity of green tea and for screening its active ingredients.
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Affiliation(s)
- Masafumi Wasai
- Research Laboratory, Nippon Paper Industries Co., Ltd, Tokyo, Japan
- Division of Applied Biological Chemistry, Department of Bioscience and Biotechnology, Faculty of Agriculture, Kyushu University, Fukuoka, Japan
| | - Yoshinori Fujimura
- Division of Applied Biological Chemistry, Department of Bioscience and Biotechnology, Faculty of Agriculture, Kyushu University, Fukuoka, Japan
| | - Haruna Nonaka
- Division of Applied Biological Chemistry, Department of Bioscience and Biotechnology, Faculty of Agriculture, Kyushu University, Fukuoka, Japan
| | - Ryo Kitamura
- Division of Applied Biological Chemistry, Department of Bioscience and Biotechnology, Faculty of Agriculture, Kyushu University, Fukuoka, Japan
| | - Motoki Murata
- Division of Applied Biological Chemistry, Department of Bioscience and Biotechnology, Faculty of Agriculture, Kyushu University, Fukuoka, Japan
| | - Hirofumi Tachibana
- Division of Applied Biological Chemistry, Department of Bioscience and Biotechnology, Faculty of Agriculture, Kyushu University, Fukuoka, Japan.
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Wang M, Shen Q, Hu L, Hu Y, Ye X, Liu D, Chen J. Physicochemical properties, structure and in vitro digestibility on complex of starch with lotus (Nelumbo nucifera Gaertn.) leaf flavonoids. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.02.020] [Citation(s) in RCA: 51] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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46
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Turola Barbi RC, Teixeira GL, Hornung PS, Ávila S, Hoffmann-Ribani R. Eriobotrya japonica seed as a new source of starch: Assessment of phenolic compounds, antioxidant activity, thermal, rheological and morphological properties. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2017.11.006] [Citation(s) in RCA: 30] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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47
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Zhang H, Jiang Y, Pan J, Lv Y, Liu J, Zhang S, Zhu Y. Effect of tea products on the in vitro enzymatic digestibility of starch. Food Chem 2018; 243:345-350. [DOI: 10.1016/j.foodchem.2017.09.138] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2017] [Revised: 09/01/2017] [Accepted: 09/27/2017] [Indexed: 10/18/2022]
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Sahnoun M, Saibi W, Brini F, Bejar S. Apigenin isolated from A. americana encodes Human and Aspergillus oryzae S2 α-amylase inhibitions: credible approach for antifungal and antidiabetic therapies. Journal of Food Science and Technology 2018; 55:1489-1498. [PMID: 29606763 DOI: 10.1007/s13197-018-3065-6] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/05/2018] [Accepted: 02/12/2018] [Indexed: 12/27/2022]
Abstract
Agave americana extract was analyzed by reverse phase HPLC for characterization. Among phenolic compounds identified, apigenin was observed to be present. The finding showed an inhibitory effect of apigenin towards Human and Aspergillus oryzae S2 α-amylases. Apigenin inhibition towards Human and A. oryzae α-amylase activities was observed to be competitive. IC50 and % inhibition of apigenin for A. oryzae α-amylase were 3.98 and 1.65 fold higher than for Human α-amylase. The inhibition of the described biocatalyst activity was significantly lowered when apigenin was pre-incubated with starch. In addition to the catalytic residues, 44 amino acid residues were involved on A. oryzae α-amylase-apigenin interactions while only 11 amino acid residues were exposed for Human α-amylase-apigenin complex. The binding site of apigenin showed 76 polar contacts for A. oryzae S2 α-amylase against 44 interactions for Human α-amylase. The docking studies confirmed the mode of action of apigenin and strongly suggested a higher inhibitory activity towards fungal amylase which was experimentally exhibited. These findings provided a rational reason to establish apigenin capability as a therapeutic target for postprandial hyperglycaemia modulation and antifungal therapy.
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Affiliation(s)
- Mouna Sahnoun
- 1Laboratory of Microbial Biotechnology and Engineering Enzymes (LMBEE), Centre of Biotechnology of Sfax (CBS), University of Sfax, Sidi Mansour Road Km 6, P.O. Box 1177, 3018 Sfax, Tunisia
| | - Walid Saibi
- 2Biotechnology and Plant Improvement Laboratory Centre of Biotechnology, Sfax University of Sfax, B.P 1177, 3018 Sfax, Tunisia
| | - Faiçal Brini
- 2Biotechnology and Plant Improvement Laboratory Centre of Biotechnology, Sfax University of Sfax, B.P 1177, 3018 Sfax, Tunisia
| | - Samir Bejar
- 1Laboratory of Microbial Biotechnology and Engineering Enzymes (LMBEE), Centre of Biotechnology of Sfax (CBS), University of Sfax, Sidi Mansour Road Km 6, P.O. Box 1177, 3018 Sfax, Tunisia
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Gonzalez A, Wang YJ, Staroszczyk H, Brownmiller C, Lee SO. Effect of Hydroxypropylation and Beta-Amylase Treatment on Complexation of Debranched Starch With Naringenin. STARCH-STARKE 2018. [DOI: 10.1002/star.201700263] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Ana Gonzalez
- Department of Food Science; University of Arkansas; 2650 N. Young Avenue Fayetteville AR 72704 USA
| | - Ya-Jane Wang
- Department of Food Science; University of Arkansas; 2650 N. Young Avenue Fayetteville AR 72704 USA
| | - Hanna Staroszczyk
- Chemical Faculty; Department of Food Chemistry, Technology, and Biotechnology; Gdansk University of Technology; G. Narutowicza 11/12, 80-952 Gdansk Poland
| | - Cindi Brownmiller
- Department of Food Science; University of Arkansas; 2650 N. Young Avenue Fayetteville AR 72704 USA
| | - Sun-Ok Lee
- Department of Food Science; University of Arkansas; 2650 N. Young Avenue Fayetteville AR 72704 USA
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50
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Zhang G, Hamaker BR. The nutritional property of endosperm starch and its contribution to the health benefits of whole grain foods. Crit Rev Food Sci Nutr 2018; 57:3807-3817. [PMID: 26852626 DOI: 10.1080/10408398.2015.1130685] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
Abstract
Purported health benefits of whole grain foods in lowering risk of obesity, type 2 diabetes, cardiovascular disease, and cancer are supported by epidemiological studies and scientific researches. Bioactive components including dietary fibers, phytochemicals, and various micronutrients present in the bran and germ are commonly considered as the basis for such benefits. Endosperm starch, as the major constituent of whole grains providing glucose to the body, has been less investigated regarding its nutritional property and contribution to the value of whole grain foods. Nutritional quality of starch is associated with its rate of digestion and glucose absorption. In whole grain foods, starch digestion and glucose delivery may vary depending on the form in which the food is delivered, some with starch being rapidly and others slowly digested. Furthermore, there are other inherent factors in whole grain products, such as phenolic compounds and dietary fibers, that may moderate glycemic profiles. A good understanding of the nutritional properties of whole grain starch is important to the development of food processing technologies to maximize their health benefits.
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Affiliation(s)
- Genyi Zhang
- a State Key Laboratory of Food Science and Technology, School of Food Science and Technology , Jiangnan University , Wuxi , China
| | - Bruce R Hamaker
- b Whistler Center for Carbohydrate Research, Department of Food Science , Purdue University , West Lafayette , Indiana , USA
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